Five Star Chicken

SERVES: 4

COOK TIME: 20 Min

There's a reason why we call this dish Five Star Chicken -- because it tastes like something you would order from a fancy restaurant. The good news here is that you don't have to spend Michelin Star prices to eat like the rich and famous! This easy chicken dish is super affordable, and can be made in the comfort of your own kitchen. Get ready for restaurant quality food at your kitchen table!

What You'll Need

1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds total)
1/4 cup (1/2 stick) butter
1/2 cup chicken broth
1/4 cup dry white wine
1/2 pound mushrooms, quartered
1 large tomato, chopped
1 small onion, chopped
2 tablespoons chopped fresh parsley

What to Do

In a shallow dish, combine flour, salt, and pepper; coat chicken evenly on both sides.
In a large skillet over medium-high heat, melt butter; saute chicken 4 to 5 minutes per side, or until browned. Remove to a platter and set aside.
Add remaining ingredients except parsley to skillet and cook 5 to 7 minutes, stirring occasionally. Return chicken to skillet and reduce heat to medium-low.
Simmer 5 to 7 minutes, or until sauce thickens and chicken is warmed through. Sprinkle with parsley and serve.

Mr. Food Test Kitchen Tip!

If the chicken breasts are very thick, flatten them a bit by pounding with a kitchen mallet.
We like to sop up the sauce with a side of our tasty Rice Pilaf!
Want more chicken recipes? Make our Honey Lemon Chicken, or our Nice Crust Chicken!

Up Next:

Dining Room Chicken

Nutritional InformationShow More

Servings Per Recipe: 4

Amount Per Serving % Daily Value *
Calories 307
Calories from Fat 135
Total Fat 15g 23 %
Saturated Fat 8.0g 40 %
Trans Fat 0.5g 0 %
Protein 29g 57 %

Amount Per Serving % Daily Value *
Cholesterol 106mg 35 %
Sodium 640mg 27 %
Total Carbohydrates 12g 4 %
Dietary Fiber 1.8g 7 %
Sugars 3.3g 0 %

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LovesToEat

Mar 20, 2020

This sounds awfully good. I think next time I cn get to the grocer I will buy the needed ingredients. Can you suggest what white wine to use as I have used some at times and it's wrecked the recipe.

Test Kitchen Team

Mar 23, 2020

Pinot Grigio, Sauvignon Blanc, or Chardonnay are all great choices! The Test Kitchen recommends using less expensive wines when cooking. :) Hope this helps!

mbrisner 6249859

Sep 12, 2015

This was quick and easy. Taste was ok but I think a little italian seasoning would improve the flavor of the sauce. Used boneless skinless thighs and cherry tomatoes as that is what I had on hand. Will make again.

gideon612 6271512

Sep 25, 2014

What kind of wine would go good wit this meal ? Not the wine u used but for the the dinner ? Red or a white ?

Test Kitchen Team

Sep 26, 2014

White wine goes perfectly with this dish! Enjoy :)

badgersdrift 08494 82

Mar 06, 2014

Wonderful. My husband absolutely raved, so I fed him the leftovers. Thanks for the tarragon tip. Will try the next time, which I suspect will be sooner rather than later!

MrSoul

Mar 04, 2014

Used three breasts and kept the amounts of the sauce about the same (didn't measure broth and wine too precisely) but added a few extra firm portobello mushrooms. Dried parsley was all I had and it worked fine. Added a little extra black pepper sprinkled on beasts after browning. Do NOT sub anything for the butter--that's a vital part of the flavor. Good and easy dinner.

shiela1953

Feb 28, 2014

I made this tonight and no one liked it. I made it just as written but doubled the sauce. I wont make this again.

linacachia 2199697

Oct 06, 2013

I WILL TRY THIS THIS WEEK LOOKS YUMMY

jthelander1231

Oct 01, 2013

This recipe looks delicious!

beachsquirrel 8716 971

Sep 30, 2013

Very tasty! Next time I make it I will double the amount of liquid. (To make more tasty juice!) Otherwise I didn't find it necessary to make any significant changes.

davidSM13820

Sep 14, 2013

This is a variation of poulet saut chasseur, the French equivalent of chicken cacciatore. The classic herb for this dish is tarragon! Try adding a teaspoon a couple of minute before serving...the aroma is heavenly!

Cook Not

Sep 17, 2013

Fresh tarragon? Will crushed dry work if you don't have fresh?

theresa4601

Feb 09, 2014

I totally agree with adding tarragon, and dry works just fine. I also agree with increasing the broth as using a great crusty bread to sop it up is fantastic.

Baldwinite

Sep 11, 2013

I despise Cilantro so no, it's not always cilantro over parsley. It's an herb people either love or hate..Cilantro, that is. The dish was very good the way it is but everyone tweeks to their own tastes.

dlita13 5413221

Sep 12, 2013

I totally agree. Even a little cilantro is way too much and ruins a dish. Tastes like bitter soap - and I didn't say anything to get my mouth washed out for!

normbrode1936 8498 583

Oct 01, 2013

I HAVE TO AGREE WITH YOU, I SUBSTITUTE FRESH CHOPPED PARSLEY ALWAYS IN PLACE OF CILANTRO.

miniq

May 23, 2013

cilantro before parsley always!!

Marlene73

Oct 02, 2012

I will try this soon. It sounds like a refreshing new way for chicken. I may try cilantro instead of parsley.